Palm Kale: Forgotten Superfood from Tuscany
At the beginning of the 20th century, palm kale or black kale was considered extinct, but survived in cultivation areas in Tuscany and the Apennines. Thanks to the superfood trend, it has recently enjoyed a revival.
The exact origin of black kale is not known, but it is thought to have originated in Tuscany, Italy.
It has been cultivated there for centuries and used in traditional cuisine. In Italy, it is also known as «Cavolo Nero» due to its dark colour, which translates as «black cabbage». Due to its appearance, it is also called palm kale and is further known by the names Italian or Tuscan kale.
Popularity lost and regained
Non-heading cabbage varieties are among the oldest cultivated forms of vegetables, and black kale is one of the oldest known cabbage varieties, likely already cultivated by the ancient Romans. Black kale is a variety of vegetable cabbage and is closely related to curly kale and broccoli. Due to its robust nature and its ability to thrive even in cold weather, it has played an important role in the diet of many cultures.
Until the beginning of the 19th century it was widespread and is said to have been cultivated with enthusiasm north of the Alps as well. Thereafter it increasingly disappeared from dinner tables, and at the beginning of the 20th century the variety was even believed to be extinct. In Tuscany and the northern Apennines, however, black kale continued to be cultivated and is regarded there as a local speciality: black kale is, among other things, a typical ingredient in Ribollita. The thick vegetable soup is traditionally a «poor man’s dish» and is therefore also referred to as Tuscan bread or peasant soup. Black kale also belongs in a Pappa al Pomodoro, a Tuscan tomato soup.
Healthy winter vegetable
In the age of superfoods, the tasty and nutritious kale has regained widespread popularity in recent years and is experiencing a resurgence. Today, black kale is cultivated worldwide and has established itself as a versatile and healthy ingredient in modern cuisine. It is grown in many parts of Europe, such as France, Spain and the United Kingdom, as well as in North America and Australia, and in Switzerland too there are a small number of vegetable producers who grow black kale — though the cultivated area is limited to just a few ares.
Black kale resembles curly kale but is less ruffled and somewhat darker. The dark green leaves sprout palm-like from the top of a long stem. In terms of flavour, black kale is similar to curly kale and, thanks to its mild taste, can be used in a wide variety of ways in the kitchen. This time-honoured winter speciality is, like most winter vegetables, rich in vitamin C, iron, calcium, B vitamins, as well as dietary fibre and minerals. Black kale is used, like other varieties of cabbage, preferably in stews, quiches or soups. Its leaves are also excellent in salads or as a side dish and make a fine impression whether steamed, sautéed or grilled. More fascinating articles on Nutrition and Education can be found on our website.
